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2 oranges, 1 for the juice and 1 for the flesh
2 large fennel bulbs
1/4 cup fresh dill
1 teaspoon rice vinegar
Juice from 1/2 lemon
2 tablespoons olive oil
Pink Himalayan salt and black pepper to taste
Cut one orange into small pieces. Carefully remove all of the outer peel, the clear skin and the thick white parts so you are left with only the orange flesh.
Wash and slice the fennel very thinly and place in a bowl or on a plate. Sprinkle the dill and orange pieces over the fennel.
Using a glass jar or a plastic container with a lid, mix and shake the juice from the second orange, lemon juice, rice vinegar, olive oil and a pinch of salt and black pepper.
Mix and Serve.
Recipe and picture by Maayan Schwartz https://youroutsourcedkitchen.com